I am still currently in technology hell. My site update is NOT going smoothly, and I am super frustrated. All I want to do is cook yummy food, take pictures of that food and share with my peeps, is that too much to ask? All this computer stuff is making me a little loopy. I dreamt about computer code last night. NOT COOL.
I know it will get better eventually, but right now I really just want to cry a few tears and bury my head in a bowl of this ice cream.
Cake has never really been my thang, more often than not I could take it or leave it. Ice cream on the other hand, that I can (have!) eaten my body weight in. This ice cream tastes just like cream cheese frosting, and with big chunks of cake and crunchy pecans it’s a texture lovers dream!
The custard doesn’t require cooking, which means this ice cream comes together super fast, and would make the perfect treat for your sweetie on Valentines Day!!
Red Velvet Cheesecake Ice Cream
8 ounces cream cheese, softened
1 cup sour cream
½ cup half-and-half
2/3 cup granulated sugar
Pinch of salt
1/2 cup chopped pecans
2 cups of red velvet cake chunks ( I used a box mix, and cut half the cake into cubes. Freeze the remainder for another use)
Add the cream cheese cut into pieces, sour cream, half-and-half, sugar, and salt to a blender or food processor; purée until smooth. Chill the mixture for at least 8 hours in the refrigerator.
When ready to churn ice cream, place the custard in your ice cream maker according to the manufacturer's instructions. Once the ice cream is finished churning, add it to the bowl or container you are going to freeze it in, while layering in pieces of cake and pecans cake crumbs. Use caution not to break up the cake pieces too much. Place the container in the freezer for at least a few hours to allow the ice cream to harden.
Recipe adapted from Brown Eyed Baker